Kaeg Khiao Wan Nuea แกงเขียวหวานเนื้อ (Green Curry With Beef/Chicken) Kaeg Khiao Wan Nuea (Green Curry with beef/Chicken)
Ingredients

• 2 stalks lemon grass/citronella, bottom part only, cut into 1/2-in (1 cm) pieces
• 1 tablespoon sliced galangal (kha) or fresh ginger
  
• 1 teaspoon cumin
  
• 1/2 cup fresh cilantro/coriander root (rak phak chi)
  
• 8 garlic cloves
  
• 10 green Thai chilli peppers (phrik khi nu)
  
• 10 jalapeno peppers (phrik chi fa)
  
• 1 teaspoon shrimp paste (hapi)
  
• 1 tablespoon chopped shallot
  
• 1/4 teaspoon minced kaffir lime skin (phio ma-krut)
  
• 2 cup (16 fl oz/500 ml) coconut milk
  
• 1 lb (450 g) beef, cut into 1/2-in x 2-in (1-cm x 2.5-cm) pieces
  
• 1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
  
• 3 tablespoons sugar
  
• 1 cup Thai eggplant (ma-khuea phuang) or 1 cup tinned bamboo shoots
  
• 1/2 cup (4 fl oz/125 ml) coconut cream
  
• 1 fresh kaffir lime leaves (bai ma-krut)
  
• 1/4 sweet basil leaves (bai horapha)
  
• red jalapeno pepper (Phrik chi fa daeng) for garnish

Method
        Place all the green curry paste ingredients in an electric blender and process until smooth, or pound in a mortar. Pour the coconut milk and green curry paste into a large saucepan and heat to boiling. Add the beet, fish sauce, and sugar. Cool at a slow boil for 5 minutes. Add the eggplant and simmer for 2 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl and garnish with the red peper.

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